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Awesome Guilt Free Cinnamon Rolls

Introduction: Awesome Guilt Free Cinnamon Rolls

These cinnamon rolls taste AMAZING and have lots of delicious, creamy cinnamon filling inside. Yet they are sugar free, low fat and whole grain in addition to being dairy and egg free. That means they are a perfect guilt-free indulgence for breakfast, lunch sack, or dinner.

How is that possible? Well, there are three key ingredients that make these cinnamon rolls different from the rest.

- Dates make the perfect caramel-cinnamon filling and allow more filling to stay inside the rolls than with a normal sugar filling, resulting in a richer and creamier filling.

- Whole wheat pastry flour or white whole wheat flour allows for a dough that is whole grain but still light in color and texture.

Step 2: Filling...

To make the filling, soak the dates in hot water for 15 min. (Note that I used chunks from a block of date paste, which I did not soak.)

Blend all ingredients for the filling in a food processor or strong blender.

Set the filling aside for later.

Step 3: Dough...

To make the dough, dissolve the fresh or dried yeast in the lukewarm water. Add the salt, cardamom, oil and 50 g. of the filling you just made.

Mix in the flour little by little until you have a soft, pliable dough. Knead it by hand until it is uniform and elastic.

If you have time, let the dough rise until doubled in size, otherwise, go to the next step if you are in a hurry. However, this first rising will help the rolls not get dry as quickly.

Step 4: Roll...

If the dough has been allowed to rise the first time, punch it down and knead it through.

Roll out the dough on a floured surface to a rectangle about 30 x 45 cm.

Spread the filling evenly over the dough all the way to the edges, leaving a 2 cm. bare edge on the farther long side.

Roll up the dough towards the bare edge, brushing the edge with water before closing.

Cut the roll into 1 1/2-2 cm. wide slices, using a bread knife and a sawing motion to avoid squishing the roll. Place the slices with some distance between them on a baking sheet with parchment paper.

Tip: For larger cinnamon rolls, leave one of the short edges bare and roll the dough from a short side to create a thicker but shorter roll.

Step 5: Rise and Bake...

Let the rolls rise covered in a warm place till they are puffy, 30-45 min.

Optionally brush the rolls with coconut milk or soymilk mixed with a little oil for a golden finish.

Bake the cinnamon rolls at 200 degrees C for 15 min. in a convection oven or slightly longer in an ordinary oven.

Step 6: Glaze and Serve...

Let the rolls cool before glazing.

Meanwhile, place the sachet with creamed coconut in a warm place to melt, f.ex. on top of the stove if it gets warm during the baking (be careful that it does not get too hot so the plastic melts). Another method is to remove the creamed coconut form the plastic bag, put it in a microwave-safe bowl and microwave it until melted. The coconut can also be melted in a bowl put in hot water. If using one of the last two methods, the coconut might have to cool a bit afterwards before being used for glazing to prevent it from being too runny.

Glaze the rolls, and let the coconut set at room temperature before serving.

These rolls are best freshly baked. If they are eaten the day after, they should be reheated shortly in the oven or on a toaster. They can also be frozen.

Step 7: Enjoy!

So what do you think?

I challenge you to give these cinnamon rolls a try and let me know if they can beat the regular type! Please share pictures of your results in the comments!

But even if you don't feel like going into the kitchen to bake but still think this instructable was interesting and inspiring, please vote for me in the baking contest. Thanks!